Chicken And Shrimp Satay With Coconut Peanut Sauce And Fresh Vegetable Salad Recipes

CHICKEN AND SHRIMP SATAY

Steps:

• On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

CHICKEN AND VEGETABLE SATAY WITH SOMEN NOODLE SALAD AND PEANUT SAUCE

Steps:

• Using a food processor, combine the mirin, soy sauce, fish sauce, rice vinegar, lime juice, garlic, sambal, sweet soy sauce, sake, and green onions. Blend at high speed until the mixture achieves a smooth consistency. Divide the marinade in half and place in 2 separate pans.
• Trim the chicken breast, removing all of the fat and sinew. Cut the chicken lengthwise into 4-inch strips. Stab the skewers through the chicken and soak in 1 of the pans filled with marinade for at least 2 hours.
• Thread the prepared shiitake caps, tomatoes, onion, and eggplant onto a new set of skewers, and soak in the other pan of marinade. Let sit for at least 2 hours.
• When other elements are ready, grill skewers over medium-high heat for 3 to 4 minutes per side.
• On a large plate, spread the Peanut Sauce to cover about 3/4 of the plate. Place a radicchio cup in the center of the plate and fill with the Somen Noodle Salad. Place 4 chicken skewers and 1 vegetable skewer on the plate and garnish with the remaining 2 tablespoons green onions and peanuts.
• Prepare a medium saucepot coated with oil over medium heat. When the oil shimmers, add the shallots and saute until carmelized. Deglaze the pan with the fish sauce and add the coconut milk, peanut butter, sweet soy sauce, and sambal. Stir to combine and then bring to a boil for 2 minutes. Remove from heat, pour into a food processor, and blend until smooth.
• Bring a large pot filled with salted water to a boil, add the somen noodles cook for about 2 minutes. Immediately transfer the noodles to a bowl filled with ice water to stop the cooking. Drain the noodles and drizzle with the canola oil to prevent them from sticking.
• In a large mixing bowl, combine the noodles, radicchio, carrots, 2 tablespoons of green onions, peanut sauce, sweet soy sauce, lime juice, salt and pepper. Mix well to coat the noodles. Place in the refrigerator until ready for use.

SHRIMP SATAY WITH GARLIC PEANUT SAUCE

Steps:

• In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
• Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
• In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
• Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
• Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
• For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
• In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.